mexican tortilla soup (vegan or vegetarian)

This is a great soup that really can be made either exactly as written or improvised all around. No one really makes it the same, do they? When we do it we use a combination of pinto and red beans. We used about 4 cups of dry beans that we soaked and cooked and 2 cups canned beans. This seems to work well for texture and thickness but you could use 100% canned beans to speed things up.
If the soup gets too thick, as it will over the course of sitting or when served left over, you can always add a bit more water.

Ingredients:

1 cup chopped onion

2/3 chopped carrots

3 cups red and or pinto beans, cooked

5 cups vegetable broth

1 cloved chopped garlic

1 pinch red pepper flakes

2 tsps. cumin powder

1/2 frozen corn

1/4 cup olive oil

1 tsp. hot sauce

1 bag tortilla chips – 8 for while cooking to thicken, the rest for in the bowl serving.

salt and pepper

1 cup shredded vegan cheese, regular cheddar cheese if desired

2 T. tomato paste

Directions:

Saute the onions and hot pepper flakes in the olive oil for 4 minutes to begin to tenderize them.

Add all the other ingredients including 8 tortilla chips (for thickening) and cheese.

Cook 5 minutes, then take 2 cups out and blend in a blender, and put back in. This will help thicken to the right texture.

Cook under medium heat for another 15 minutes.

Put a handful of chips, a bit broken up into serving bowls

Ladle in the soup, and add vegan cheese/cheddar cheese on top

Maybe have a margarita, or a corona? We would!

UPDATE: a few changes put in on this recipe after making it again this week. Still tasted so good!